Keto Pumpkin Sauce
Equipment
- Baking Tray
- Parchment Paper
- Electric Blender
- Jar or Squeeze Bottle
Ingredients
- 3 tbsp Pumpkin Puree
- 1 tsp Vanilla Extract
- 1/2 tsp Allspice
- 1/2 tsp Ginger Powder
- 1/4 tsp Cloves
- ¼ tsp Nutmeg
- ½ tsp Cinamon powder
- 1 tsp Sugar Subsitude
- 1/4 Cup Heavy Cream
- 1/2 Cup Water
Instructions
How to make pumpkin Puree
- Cut the pumpkin open
- Take the seeds and the pulp out completely
- Slice the pumpkin into wedges if it is big and into halves if it's small
- Put the pumpkin slices on a baking tray, try to keep the pumpkin skin up to get a nice brown color on the pumpkin
- Bake for 50 to 60 minute under 400F°
- Take out and separate the pumpkin from the skin into a separate bowl
- Add your spices and mix and now you have the puree.
- Blend the mixture, and store in the fridge!
How to make Pumpkin Sauce
- Add 3 tablespoons of the prepped pumpkin puree in a blender.
- Add the heavy cream, water, vanilla extract and sugar substitute (the amount of sugar can be altered to your preference of sweetness).
- Mix and blend in a blender
- Strain the mixture and add it into a squeeze bottle (this step is important so that you don't get any unwanted small bits in the final product) and it is ready to go!